09/06/2012 (press release: smiscall) // Salt Lake City, Utah, USA // Adri Pachelli
Can’t tell Roquefort from Robiola? Look to newly Certified Cheese Professionals Matt Caputo of Tony Caputo’s Market Downtown and Troy Petersen of Tony Caputo’s on 15th for guidance.
The first of its kind, the CCP™ program was developed over an eight-year period by more than 100 industry experts. Caputo and Petersen are among the first class of American Cheese Society’s Certified Cheese Professionals (ACS CCPs™) – 121 total who took and passed the exam at the most recent American Cheese Society Conference in Raleigh, North Carolina. Caputo and Petersen are two of the only three granted the title in Utah (the third being a Caputo’s alumnus). For a full list of ACS CCPs™ visit www.cheesesociety.org.
The exam is based on the knowledge and skills required to successfully perform cheese-related tasks in jobs across the industry. Testing encompasses a broad range of topics including raw ingredients, the cheese making process, storing and handling cheese, selecting distributors, marketing and communicating about cheese, nutrition, and regulations and sanitation.
“I applaud the efforts of all those who displayed their cheese industry knowledge by passing this exam,” says Nora Weiser, ACS Executive Director. “The expertise of ACS CCPs™ not only elevates the industry, but also designates for consumers that a highly skilled and reliable cheese resource is available to them.”
“We put in a lot of time and effort into our studies and are honored to be certified,” says Matt Caputo, cheese buyer and Dir. of Marketing. “This gives us the push and credentials to develop some cool cheese projects forward over the year.”
Both Caputo’s Market locations feature cheese-tasting courses taught by Caputo, Petersen and their trained staff. To learn more about the Certified Cheese Professional Exam, visit www.cheesesociety.org.
About Tony Caputo’s Market & Deli
Tony Caputo’s Market & Deli is an award-winning specialty food store. It currently is the site of fully functioning cheese cave, a veritable nursery for imported and domestic artisan cheese – one of a handful across the country.
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